As Rich noted when he bit into one of these at dinner: “these are not your momma’s sweet potatoes.”
And he is correct. My momma never made sweet potatoes, as I recall, and certainly not with the brown sugar and marshmallows and stuff.
Ick.
We like our sweet potatoes savory, and this recipe suits that to a t.
INGREDIENTS
•2 sweet potatoes, peeled and thickly sliced
•1 large clove fresh garlic
•2 tsp Dijon mustard
•2 tbsp fresh lemon juice
•3 tbsp red wine vinegar
•2 tbsp salad vinegar
•1/2 tsp sugar
•1/4 tsp sea salt
•1/2 tsp dried basil
•1/4 tsp dried parsley
•1/4 tsp dried oregano
•1 tsp poppy seeds
•1/4 tsp Aleppo pepper
•1/4 cup olive oil
•1/4 cup veggie oil
Early in the day, place the garlic in a blender jar with the Dijon mustard, lemon juice, vinegars, sugar, and seasonings. Pulse to blend and finely chop the garlic.
With the blender running, stream the oils into the blender until the dressing has emulsified.
You can use this as a salad dressing, but I thought the flavors a bit too assertive to add to greens. Good thing, too. This was perfection on the sweet potatoes!
Place your peeled sweet potato slices in a bowl and add the garlic dressing. Toss to coat all of the potatoes, and set aside to marinate for a couple of hours.
Note: I made these as a side dish to go with our Easter ham, so baked them at the same time and temperature as that. Feel free to play around with oven temps and baking time.
When ready to bake, arrange the marinated sweet potato slices on a rack in a foil lined baking pan and pop into a hot 325º oven for about two hours.
Raise the oven temperature to 400º (for the glazed ham) and continue to bake for 30 more minutes, or until the sweet potatoes are nicely browned and just a bit crispity.
Serve.
We thoroughly enjoyed these with our ham and asparagus ‘fries’ – and the leftovers worked a treat combined with some of the ham and turned into ham cakes.
But more about that, tomorrow…